My favorites happen to be chewy brownies. This recipe is quite adaptable. First of all, additional ingredients, like nuts or chocolate chips, can easily be added into the batter, if preferred. Secondly, since these brownies are baked in a large sheet, once cooled, they can be cut however desired: the standard 24 rectangles, 48 smaller rectangles for a larger group, circles with a circle cutter for brownie bites, or even hearts with heart cookie cutters to add a cute touch.
1 2/3 cups sugar
3/4 cups cocoa powder
1 1/3 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp water
3/4 cup butter, melted and cooled
2 tsp vanilla extract
chopped nuts or chocolate chips, optional
Preheat oven to 350°F. Mix the sugar with the slightly warm, melted butter. Add the eggs one at a time while mixing. Then add the vanilla extract and water. In another bowl, combine the dry ingredients: cocoa powder, flour, baking powder, and salt. Mix the wet ingredients into the dry. Add nuts or chocolate chips if desired, and mix.
Grease a 13 x 9-inch baking pan with non-stick spray. Then line the pan with parchment paper so that it covers the bottom and the longer sides of the pan: the non-stick spray helps keep the parchment in place and the parchment paper will make it easier to lift the cooled brownies out of the baking pan later on.
Spread the brownie batter into the prepared baking pan. The batter will be quite thick; you might need to use your hands to help spread it. Bake the brownies for 18 to 25 minutes, or until a toothpick comes out slightly sticky. Let the brownies cool all the way in the pan. Once cool, lift the brownies along with the parchment out of the pan, cut as desired, and serve.
Makes 24 brownies.